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Pesto Veggie Soup

pesto veggie soup
Ingredients:
  • (1 cup) onion, chopped
  • (1 tsp.) oil
  • (1 medium) tomato, chopped
  • (1 small) zucchini or yellow summer squash, chopped
  • (1/3 cup) green beans, diced
  • (1/4 cup) celery, diced
  • (4 cups) frozen defatted chicken stock, thawed, divided
  • (1/4 cup) fresh parsley, chopped
  • (1/4 cup) broken spaghetti
  • (1 Tbsp.) reduced-sodium tomato paste
  • (1/2 cup) fresh basil, chopped
  • (1/4 cup) dry bread crumbs
  • (1/4 cup) grated Parmesan cheese
  • (3 cloves) garlic, minced
Servings
6
Lunch

Pesto Veggie Soup

A chunky, tomato-based vegetable noodle soup with basil bread crumbs and Parmesan cheese.

Preparation Time
About 15 minutes
Cook Time
About 35 minutes

    Instructions

  1. 1Place a large Dutch oven over medium-high heat. Add onion and oil, cook 10 minutes, stirring often. Stir in tomatoes, zucchini, beans, celery and 1 cup stock. Cook another 10 minutes, stirring frequently.

  2. 2Stir in parsley, spaghetti, tomato paste, and rest of stock. Bring to a boil, then cook another 15 minutes, stirring every few minutes.
  3. 3Process basil, bread crumbs, Parmesan and garlic in a food processor until smooth. Add to soup just before serving.

Nutritional Information

Serving Size: 1/6 of soup

Amount Per Serving:
  • Calories 118
  • Total Fat 2.3 g
  • Total Carbohydrate 16.5 g
  • Protein 8.4 g
  • Cholesterol -- mg
  • Sodium 357 mg
  • Fiber 2.1 g

Additional Information

Recipe Category: Lunch

Recipe Subcategory: Soups and Stews

Recipe Ethnicity: Italian

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Poultry, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.

 


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